Season fish with 1 teaspoon oregano and salt. Let rest in refrigerator for 2 hours, flipping a few times.

Preheat grill.

Slice 2 1-inch deep pockets into each tuna steak. Stuff 2 pieces of garlic into each pocket. Lay the fish on a cooking spray coated grill rack and cook 4 minutes per side or until preferred degree of doneness.

Whisk together 1 teaspoon oregano and lemon juice. Brush grilled fish on both sides with liquid and lay on a plate. Stir in oil and spoon the rest of the liquid over the fish.

Season with pepper and oregano if using.

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